Vegetarian Classic Grilled Chicken Sandwich
Elevate your sandwich game with this Vegetarian Classic Grilled Chicken Sandwich, a delightful plant-based twist on a timeless favorite. Featuring juicy, seasoned plant-based chicken fillets grilled to perfection, this recipe captures all the smoky, savory goodness of the original without the meat. Layered with crisp lettuce, ripe tomato slices, and sweet red onion rings, all nestled between lightly toasted whole wheat buns, every bite bursts with fresh flavors. A tangy mayonnaise-Dijon mustard spread adds a creamy kick, tying together the satisfying textures and tastes. Ready in just 30 minutes, this vegetarian recipe is perfect for a quick lunch or dinner that’s both nutritious and indulgent. Whether you're craving a classic or exploring plant-based options, this sandwich is guaranteed to impress vegans, vegetarians, and meat-lovers alike.
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Recipe Information
Ingredients
- 4 fillets Plant-based chicken fillets
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Garlic powder
- 4 pieces Lettuce leaves
- 1 large Tomato
- 0.5 small Red onion
- 4 buns Whole wheat sandwich buns
- 4 tablespoons Mayonnaise
- 2 tablespoons Dijon mustard
Instructions
Preheat your grill to medium-high heat.
Brush the plant-based chicken fillets with olive oil on both sides.
Season the fillets with salt, black pepper, and garlic powder evenly.
Grill the fillets for about 6-7 minutes on each side, or until they have grill marks and are heated through thoroughly.
While the fillets are grilling, slice the tomato into eight thin slices and the red onion into thin rings.
Lightly toast the sandwich buns on the grill for about 1-2 minutes, until they are golden brown.
In a small bowl, mix the mayonnaise and Dijon mustard together until combined.
To assemble the sandwiches, spread 1 tablespoon of the mayonnaise-Dijon mixture on the bottom half of each bun.
Place a lettuce leaf on each bun, followed by two slices of tomato and a few rings of red onion.
Place the grilled plant-based chicken fillet on top of the vegetables.
Top with the other half of the bun and serve immediately.
Nutrition Facts
Calories |
1878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.3 g | 131% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 4216 mg | 183% | |
| Total Carbohydrate | 150.8 g | 55% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 24.7 g | ||
| Protein | 77.5 g | 155% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 359 mg | 28% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1480 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
